Thai Tamarind Sauce Recipes

PEANUT-TAMARIND SAUCE

Peanut-Tamarind Sauce image

This is a perfect sauce to pour over fish, chicken, rice and noodle dishes. One of my friends even likes to pour it over waffles, but I don't recommend that, she's a little nutty. It makes a good dip for chicken fingers, shrimp rolls (what can't it do?) I make extra large batches and give some away bottled.

Provided by Alessandra

Categories Sauces

Time 30m

Yield 8

Number Of Ingredients 10

Ingredients

1 cup chicken stock
½ cup crunchy peanut butter
2 tablespoons tamarind pulp
1 small fresh red chile pepper, finely chopped
1 teaspoon minced fresh ginger root
1 teaspoon garlic, minced
1 tablespoon hoisin sauce
1 tablespoon fish sauce
4 teaspoons coconut cream concentrate
2 teaspoons soy sauce

Steps:

Whisk together the chicken stock, peanut butter, tamarind, chile pepper, ginger, garlic, hoisin, fish sauce, coconut cream, and soy sauce in a saucepan. Bring to a simmer over medium-high heat, then reduce heat to medium-low, and simmer 5 minutes more. Serve hot.n

Nutrition Facts : Calories 128.1 calories, Carbohydrate 7.9 g, Cholesterol 0.2 mg, Fat 9.7 g, Fiber 1.8 g, Protein 4.5 g, SaturatedFat 2.7 g, Sodium 409.9 mg, Sugar 2.3 g

THAI TAMARIND CHICKEN

Thai Tamarind Chicken image

This recipe for sweet and spicy Thai chicken incorporates a flavorful tamarind sauce and freshly grated ginger. Serve with jasmine rice or rice noodles.

Provided by Savina

Categories World Cuisine Recipes Asian Thai

Time 25m

Yield 2

Number Of Ingredients 11

Ingredients

3 tablespoons soy sauce
4 teaspoons all-purpose flour
14 ounces chicken breasts, cut into bite-sized pieces
⅓ cup water
2 tablespoons fish sauce
2 tablespoons brown sugar
2 teaspoons tamarind paste
2 tablespoons olive oil
3 cloves garlic, minced
1 fresh green chile pepper, or more to taste
½ teaspoon grated ginger

Steps:

Mix soy sauce and flour together in a large bowl until blended. Add chicken and mix until coated.
Mix water, fish sauce, brown sugar, and tamarind paste together in a bowl.
Heat oil in a wok over medium-high heat. Add garlic, chile pepper, and ginger and fry for 1 to 3 minutes. Remove chicken from the marinade and add to the wok; stir-fry for 1 to 2 minutes. Add 1/2 the tamarind sauce mixture to the wok and continue stir-frying until liquid dries up. Add remaining sauce and cook until chicken is no longer pink inside and sauce is thickened to desired consistency, 10 to 15 minutes more.

Nutrition Facts : Calories 454.8 calories, Carbohydrate 26.4 g, Cholesterol 113.1 mg, Fat 18.4 g, Fiber 1 g, Protein 44.9 g, SaturatedFat 3.2 g, Sodium 2553.4 mg, Sugar 15.3 g

PAD THAI SAUCE

Pad Thai Sauce image

The key to a good, authentic tasting pad thai sauce is tamarind, a tropical fruit. It's very easy to make, and this simple recipe will show you how.

Provided by Darlene Schmidt

Categories Entree Sauce

Time 10m

Number Of Ingredients 7

Ingredients

1/4 cup chicken stock
1 tablespoon soy sauce
3 tablespoons fish sauce
1/2 to 1 teaspoon chili sauce , or 1/3 to 3/4 teaspoon cayenne pepper; or to taste
3 to 4 tablespoons brown sugar, or palm sugar
1 to 1 1/2 tablespoons tamarind paste (to taste)
1/8 teaspoon ground white pepper

Steps:

Gather the ingredients.
Place all ingredients in a cup or small bowl, starting with the lower measurement of chile sauce and sugar. Stir well until both the tamarind paste and sugar are totally dissolved.
When taste-testing, keep in mind that your pad thai sauce should taste sweet first, followed by spicy and salty, then sour last. If needed, adjust the amount of sugar and chile sauce. Note that the sauce will taste almost too strong at this point, but once distributed throughout the noodles, the flavor will mellow.
Your pad thai sauce is now ready to be used, or store it in the refrigerator in a sealed container. Enjoy.

Nutrition Facts : Calories 62 kcal, Carbohydrate 14 g, Cholesterol 0 mg, Fiber 0 g, Protein 2 g, SaturatedFat 0 g, Sodium 1323 mg, Sugar 13 g, Fat 0 g, ServingSize 2/3 cup (2 to 4 servings), UnsaturatedFat 0 g

TAMARIND CASHEW SAUCE RECIPE - CHEESECAKE FACTORY COPYCAT

Tamarind Cashew Sauce Recipe - Cheesecake Factory Copycat image

Provided by Katie Clark

Categories Dip

Time 10m

Number Of Ingredients 6

Ingredients

1 Tablespoon Jarred Pad Thai Sauce
4 teaspoon cilantro paste
1/4 cup chopped cashews
1/4 cup canola oil
3 teaspoon honey
1/4 cup rice wine vinegar

Steps:

Combine all the ingredients in a food processor
Process until smooth.

Nutrition Facts : Calories 65 calories, Carbohydrate 3 grams carbohydrates, Cholesterol 0 milligrams cholesterol, Fat 6 grams fat, Fiber 0 grams fiber, Protein 0 grams protein, SaturatedFat 1 grams saturated fat, ServingSize 1, Sodium 42 grams sodium, Sugar 2 grams sugar, TransFat 0 grams trans fat, UnsaturatedFat 5 grams unsaturated fat

TAMARIND BARBECUE SAUCE

Tamarind Barbecue Sauce image

From BellaOnline. It's suggested to go well with just about anything from grilled chicken to grilled pineapple, kebabs, satays, etc.

Provided by gailanng

Categories Sauces

Time 35m

Yield 1 cup

Number Of Ingredients 17

Ingredients

2 -3 shallots, diced
4 large garlic cloves, chopped
1 inch piece ginger, peeled & chopped
1 pinch of smoked spanish paprika
1 teaspoon ground coriander powder
1/2 teaspoon ground cumin powder
1/2 red chili powder, to taste
1 pinch ground allspice
salt and pepper, to taste
1/2 tablespoon brown sugar, to taste
3 -4 dried red chilies, soaked in a little hot water for 30 minutes
1/2 cup tamarind paste (or concentrate)
1/4 cup honey
2 tablespoons sambal oelek or 2 tablespoons chili paste, to taste
2 tablespoons soy sauce
1 tablespoon canola oil or 1 tablespoon vegetable oil
water or juice

Steps:

In a sauce pan on medium high heat, add the oil. When hot, saute the shallots, garlic and ginger. Let cook until the shallots have become translucent and softened.
Add in the spices (paprika, ground coriander powder, ground cumin powder, red chili powder, ground allspice, salt & pepper). Let the spices fry for a minute or so and then start adding in the other ingredients: brown sugar, dried red chilies along with their soaking liquid, tamarind, honey, sambal oelek and soy sauce. Mix well.
Add about 1 cup or so of water (you could also add your favorite juice such as mango, orange or a mixed fruit juice). Bring to a gentle boil, reduce the heat to a gentle simmer; cook until thickened and reduced. Let cool slightly, adjust any seasonings and blend into a smooth thick paste.
Store in an airtight container or jar for up to 1 week or so in your refrigerator.

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